Fsn 120 Introduction to Food Science and Nutrition

An overview of the interactions among the basic disciplines that are integrated into the development of more wholesome, stable, and nutritious food products. General principles are stressed using examples that demonstrate the progression of raw agricultural commodities through the integrated technologies that result in commercial food products. (Offered every year.) 3 credits.

Fsn 200 Human Nutrition

A study of food intake and utilization, nutrient sources, metabolism, and interactions. Human nutritional requirements and their relationship to various diseases are examined, as are facts and fiction about diets, "health foods," etc. Students learn about nutrition, the elements of a balanced diet, and modern food technology. (Offered every year.) 3 credits.

Fsn 201 International Nutrition: The World Food Crisis

Students review contemporary nutritional issues affecting the world. Social, cultural, political, economical, and scientific aspects of the world food problems are examined. Nutritional deficiencies affecting various regions of the world and the role of international agencies are covered. Students learn about food production and food supplementation programs, and examine possible solutions and the future. (Offered every year.) 3 credits.

Fsn 210 Food Industry Study Tour

Prerequisite, instructor's consent. A study tour of Southern California food processors and allied industries to develop a more thorough understanding of how basic food technology principles are applied to the manufacture of commercial food products. Lecture, laboratory. Lab fee: $20. (Offered every Interterm and summer.)

3 credits.

Fsn 250 Food Science and Nutrition Lecture Series

A series of seminars, presented by distinguished scientists, relating to important contemporary problems and concerns in food science and nutrition. 1-3 credits.

Fsn 312 Sensory Evaluation of Foods

Prerequisite, Fsn 120. Students learn the principles and methodology involved in the sensory testing of food products. 3 credits.

Fsn 315 Food Ingredients

Students evaluate food supplements, preservatives, and other additives designed to improve the acceptability, stability, and nutritional properties of processed food products. Practical aspects of improving existing products and formulating new food products are emphasized. 3 credits.

Fsn 323 Computer Applications

An in-depth overview of computer applications for the food industry. Areas of emphasis include word processing, graphics, spreadsheets, nutritional evaluation, product development, and desktop publishing. Apple Macintosh and IBM-PC computers are used in the course. 3 credits.

Fsn 330 Food Microbiology

Prerequisite, Biol 307. A study of the microorganisms specifically related to the fermentation, preservation, stability, safety, and þavor of foods. (Three hours of lecture and three hours of lab per week.) Lab fee: $40. (Offered alternate years.) 4 credits.

Fsn 338 Nutrition and Human Performance

Prerequisites, Fsn 200, Chem 150, Biol 211. Designed to provide a more in-depth view of nutrition, metabolism, and human performance. Ergogenic aids, blood doping, nutritional needs of the athlete are emphasized. The methodologies and current topics related to nutrition and human performance are evaluated. Mechanisms of nutrition are presented to better understand the cause-and-effect relationships of human nutrition. (Offered every year.) 3 credits.

Fsn 339 Lifecycle and Clinical Nutrition

Prerequisites, Fsn 200, Chem 150, Biol 211. The human body has different nutrient requirements at different times during the life cycle and when in a disease state. Students explore the physiological changes, adaptations, and stresses that affect nutritional status and explain the inþuence of dietary practices in maximum growth, maintenance, and health. Nutrition counseling and diet analyses are included. 3 credits.

Fsn 341 Micronutrient Metabolism

Prerequisites, Fsn 200, Chem 150, 435, Biol 211. Physiological and metabolic interrelationships on the cellular level are investigated. Students examine biochemical study of each nutrient, homeostatic maintenance, and review current literature and research methodology. 3 credits.

Fsn 342 Macronutrient Metabolism

Prerequisites, Fsn 200, Chem 150, 435, Biol 211. Physiological and metabolic interrelationships on the cellular level are investigated. Students examine biochemical study of each nutrient, homeostatic maintenance, and review current literature and research methodology. 3 credits.

Fsn 350 Clinical Aspects of Food Science and Nutrition

Prerequisites, Chem 150, Fsn 435 or instructor's consent. A study of the physiological, toxicological, and pharmacological effects of common food ingredients and constituents on the body; the use of foods and food ingredients to combat disease; and the interaction of certain drugs and foods on the body. 3 credits.

Fsn 380 Management and Marketing Fundamentals for Food Scientists

An introductory course in the fundamentals of management and marketing designed for those food science majors who have no academic background in these areas. The objectives of the course include the accelerated learning of introductory management theory and a survey of basic marketing structures and functions as they apply to the food industry. 3 credits.

Fsn 401 Food Chemistry

Prerequisite, Chem 331. Students study the chemistry of proteins, lipids, enzymes, carbohydrates, etc. as they relate to the composition, preservation, processing, stability, þavor, and nutritional characteristics of foods. (Offered alternate years.) 3 credits.

Fsn 402 Food Chemistry Laboratory

Must be taken by undergraduate majors in conjunction with FSN 401. A laboratory study of the chemistry of proteins, lipids, enzymes, carbohydrates, etc. as they relate to the composition, preservation, processing, stability, þavor, and nutritional characteristics of food. (Offered alternate years.) Lab fee: $40. 1 credit.

Fsn 403 Government Regulation of Foods

Prerequisite, Fsn 120 or instructor's consent. An examination of the rules and regulations of various governmental agencies with regard to the processing, packaging, labeling, and marketing of food products. (Offered alternate years.) 3 credits.

Fsn 405 Quality Control and Assurance

Prerequisite, Fsn 120 or instructor's consent. Students apply physical, chemical, microbiological, organoleptic, and statistical methods to the evaluation of critical properties (e.g., color, þavor, texture, nutrients, stability, and safety) of ingredients and commercial food products. (Offered alternate years.) 3 credits.

Fsn 411 Food Analysis

Prerequisite, Chem 331. Designed to acquaint the students with the principles and application of modern physical and chemical methods to the separation, characterization, and quantitative analysis of food constituents. (Three hours lecture and three hours lab per week.) Lab fee: $30. (Offered alternate years.) 4 credits.

Fsn 420 Food Processing and Preservation

Prerequisite, Fsn 120 or instructor's consent. A study of microbiology and biochemistry of food spoilage, engineering techniques of food processing and preservation, and food plant sanitation; representative methods of food processing and preservation. (Three hours of lecture and three hours of lab per week.) Lab fee: $30. (Offered spring semester, alternate years.) 4 credits.

Fsn 431 Special Topics in Nutrition

Current issues in the field of nutrition. Previous topics have included: Concepts and Controversy: Eating Disorders; Cultural Aspects of Food: Nutrient Interactions; Effects of Processing on Food. 3 credits.

Fsn 435, 436 Biochemistry

Prerequisite, Chem 331. A study of carbohydrates, fats, proteins, enzymes, vitamins; and metabolic processes involved in the maintenance of life. 3-3 credits.

Fsn 437 Biochemistry Laboratory

May be taken in conjunction with Fsn 435. Laboratory studies of carbohydrates, fats, proteins, enzymes, vitamins; metabolic processes involved in the maintenance of life. Lab fee: $30. 1 credit.

Fsn 440 Food Engineering

Prerequisites, Math 110; Phys 101; Fsn 120. Students study engineering concepts and unit operations as applied to food processing. To include discussion of conveying and washing of foods, þuid þow, evaporation, drying, extraction, mixing, freezing, distillation, and filtration. (Two hours of lecture and three hours of lab per week.) Lab fee: $30. (Offered alternate years.) 3 credits.

Fsn 490 Independent Internship

Appropriate work experience without pay. Ten hours per week for three credits. Graded pass/no pass.

2-3 credits.

Fsn 491 Cooperative Education

Appropriate work experience with pay. Forty hours per week for six credits. Graded pass/no pass. 3-6 credits.

Fsn 494 Food Product Development

Prerequisite, senior standing or instructor's consent. Students incorporate the principles taught in the food science and nutrition core courses and apply them to the theoretical and practical considerations of commercial food product development. Teams of students complete real food product development projects solicited from the food industry. 3 credits.

Fsn 499 Individual Study

Selected undergraduate research projects involving either literature studies or laboratory research which develops new information, correlations, concepts or data. Topics or projects are chosen after discussions between student and instructor who agree upon objective and scope. Lab fee: $15 per credit. (Offered every semester.) 1-3 credits.

Fsn 501 Food Chemistry

Fsn 502 Food Chemistry/Lab

Fsn 503 Government Regulations of Foods

Fsn 505 Quality Control and Assurance

Fsn 510 Food Industry Study Tour

Fsn 511 Food Analysis

Fsn 512 Sensory Evaluation of Foods

Fsn 515 Food Ingredients

Fsn 520 Food Processing and Preservation

Fsn 521 Food Color

Fsn 522 Food Rheology

Fsn 523 Computer Applications

Fsn 530 Food Microbiology

Fsn 531 Special Topics in Nutrition

Fsn 535, 536 Biochemistry

Fsn 537 Biochemistry Laboratory

Fsn 538 Nutrition and Human Performance

Fsn 539 Lifecycle and Clinical Nutrition

Fsn 540 Food Engineering

Fsn 541 Micronutrient Metabolism

Fsn 542 Macronutrient Metabolism

Fsn 560 Advanced Food Science: Selected Topics

Fsn 580 Management and Marketing Fundamentals for Food Scientists

Fsn 590 Internship for Graduate Students

Fsn 591 Cooperative Education for Graduate Students

Fsn 594 Food Product Development

Fsn 596 Graduate Seminar

Fsn 599 Independent Research

Fsn 601 Food Packaging

Fsn 660 Research Methodology

Fsn 695 Thesis/Research Project I

Fsn 696 Thesis/Research Project II

Fsn 697 Thesis/Research Project Continuous Research

TOP